ProceduresBring 4 gallons of water to a boilAdd extractStir vigorously to dissolveBring to a boil Add bittering hops and bring to a rolling boilAdd finishing hops as indicated Remove from heatCool to 12~16℃Transfer to primary fermenterFill to desired level with cold waterOxygenate and pitch yeast

Primary Fermentation : 7 days at 18℃Secondary Fermentation : Optimum temp is 1~4℃ until beer reaches its final gravity

Farmhouse Ale

This recipe couples a Belgian-style yeast blend with traditionally American ingredients to form a refreshingly light beer with a complex yeast flavor and a moderate level of sourness.

ProceduresPerform mini-mash with 4 gallons of water and grainsSteep at 67~70℃ for 30 minutesAdd extract and flakesBring to a boilAdd bittering hops and continue to boilAdd remaining hops and Servomyces as indicatedRemove from heatCool to 22℃Transfer to primary fermenterFill to desired level with cold waterOxygenate and pitch yeast

Primary Fermentation : 14 days at 22℃

Secondary Fermentation :

Fermentation Notes :

Original Gravity : 1.046

Final Gravity : 1.012

Alcohol by Weight : 3.8%

Alcohol by Volume : 4.7%

IBU : 15

Color : 6 SRM

American Stout

Roasted Barley, American aroma hops and yeast make for a classic Stout from Sea to Shining Sea.

ProceduresPerform mini-mash with 4 gallons of water and grainsSteep at 67~70℃ for 45 minutesAdd extractBring to a boilAdd bittering hops and continue to boilAdd finishing hops and Irish Moss as indicatedRemove from heatCool to 22℃Transfer to primary fermenter Fill to desired level with cold waterOxygenate and pitch yeast

ProceduresBring 4 gallons of water to a boilAdd extract and syrupStir vigorously to dissolveBring to a boilAdd bittering hops and bring to a rolling boilAdd finishing hops as indicatedRemove from heatCool to 13~16℃

Transfer to primary fermenterFill to desired level with cold waterOxygenate and pitch yeast

Primary Fermentation : 7 days at 18℃

Secondary Fermentation : Optimum temp is 1~4℃ until beer reaches its final gravity

ProceduresPerform mini-mash with 4 gallons of water and grainssteep at 67~70℃ for 30 minutesAdd extractBring to a boilAdd bittering hops and continue to boilAdd Irish Moss as indicatedRemove from heatCool to 22℃Transfer to primary fermenterFill to desired level with cold waterOxygenate and pitch yeastAfter primary fermentation add one pot of fresh brewed chilled coffee

Primary Fermentation : 10 days at 18~21℃

Secondary Fermentation : 4 day at 2℃

Fermentation Notes : Bottle condition

Original Gravity : 1.052

Final Gravity : 1.014

Alcohol by Weight : 4%

Alcohol by Volume : 5%

IBU : 21

Color : 30-35 SRM

Copper River Ale

The color of this ale always reminds its originator of the northern Wisconsin river of his boyhood. The river's color is actually the results of rust run-off from the region's iron ore deposits, not copper. Still a great name for a beer.

ProceduresPerform mini-mash with 4 gallons of water and grainsSteep at 67~70℃ for 30 minutesAdd extract Bring to a boilAdd bittering hops and continue to boilAdd remaining hops as indicatedRemove from heatCool to 22℃Transfer to primary fermenterFill to desired level with cold waterOxygenate and pitch yeast

ProceduresPerform mini-mash with 4 gallons of water and grainsSteep at 67~70℃ for 30 minutesAdd extract Bring to a boilAdd bittering hops and continue to boilAdd Irish Moss and cocoa powder as indicatedRemove from heatCool to 22℃Transfer to primary fermenterFill to desired level with cold waterOxygenate and pitch yeast

Primary Fermentation : 10 days at 18℃

Secondary Fermentation : 4 days at 2℃

Fermentation Notes : Bottle condition

Original Gravity : 1.063

Final Gravity : 1.018

Alcohol by Weight : 4.7%

Alcohol by Volume : 5.9%

IBU : 30

Color : 50+ SRM

Deb's Best Ale

"Peak experience" in psychological terms refers to thinking and creating at one's fullest potential. Apparently the term applies to homebrewing, as Deb used it to describe the creation of her best recipe to date.

ProceduresBring 4 gallons of water to a boilAdd extract Stir vigorously to dissolveBring to a boilAdd bittering hops and continue to boilAdd finishing hops as indicatedRemove from heatCool to 22℃

Transfer to primary fermenterFill to desired level with cold waterOxygenate and pitch yeast

Ditchberry Beer

Picking through thorny patches, the creator of this beer suffered years of torn trousers and nasty lacerations perfecting his recipe for wild blackberry brew. Later he found picking wild strawberries in ditches to be less hazardous and altered his ingredients accordingly. You, of course, can use any fruit you like.

ProceduresPerform mini-mash with 4 gallons of water and grainsSteep at 67~70℃ for 30 minutesAdd extractBring to a boilAdd bittering hops and continue to boilAdd remaining hops as indicatedRemove from heatCool to 22℃Transfer to primary fermenterFill to desired level with cold waterOxygenate and pitch yeast

Existent Ale with Honey

American style pale ale. This honey infused brew may induce long sessions of philosophical reflection on the meaning of life, existence, and what it means to "bee".

ProceduresPerform mini-mash with 4 gallons of water and grainsSteep at 67~70℃ for 45 minutesAdd extract Bring to a boilAdd bittering hops and continue to boilAdd remaining hops and Irish Moss as indicatedRemove from heatCool to 22℃Transfer to primary fermenterFill to desired level with cold waterOxygenate and pitch yeast

Primary Fermentation : 10 days at 18℃

Secondary Fermentation : 4 days at 2℃

Fermentation Notes : Bottle condition

Original Gravity : 1.052

Final Gravity : 1.014

Alcohol by Weight : 4%

Alcohol by Volume : 4.9%

IBU : 18

Color : 14~16 SRM

Forever Red Ale

Sweet and malty, Forever Red Ale is clean and crisp. Easy to drink, it pairs well with a late harvest festival of roasted turkey and succulent vegetables.

ProceduresPerform mini-mash with 4 gallons of water and grainsSteep at 67~70℃ for 30 minutesAdd extractBring to a boilAdd bittering hops and continue boilAdd finishing hops as indicatedRemove from heatCool to 22℃Transfer to primary fermenterFill to desired level with cold waterOxygenate and pitch yeast

Mike's Yellow Truck

Mike is a true artist and a master of homebrewed beer. President of his local homebrewing association, he experiments with a new batch every other weekend. Next to inventing his own beers, he finds poetry in old farm pick-ups with rusted fenders and oversized steering wheels. Here is one of his more poetic recipes.

ProceduresBring 4 gallons of water to a boilAdd extract and syrup Stir vigorously to dissolveBring to a boilAdd bittering hops and bring to a rolling boilAdd finishing hops as indicatedRemove from heatCool to 13~16℃Transfer to primary fermenterFill to desired level with cold waterOxygenate and pitch yeast

Primary Fermentation : 10 days at 18℃

Secondary Fermentation : Optimum temp is 1~4℃ until beer reaches its final gravity

Fermentation Notes :

Mildly English Ale

A classic English session beer brewed with the finest domestic ingredients. Light in body, but with some malt character, the lower levels of esters produced by the yeast and higher hopping levels lead to a clean, dry finish.

ProceduresPerform mini-mash with 4 gallons of water and grainsSteep at 67~70℃ for 30 minutesAdd extract and cane sugarBring to a boilAdd bittering hops and continue to boilAdd Irish Moss as indicatedRemove from heatCool to 22℃Transfer to primary fermenterFill to desired level with cold waterOxygenate and pitch yeast

Primary Fermentation : 10 days at 19~21℃

Secondary Fermentation : 35 days at 2℃

Fermentation Notes: Bottle condition

Original Gravity : 1.032

Final Gravity : 1.007

Alcohol by Weight : 2.6%

Alcohol by Volume : 3.3%

IBU : 15

Color : 18~22 SRM

Multi-Grain Porter

Malted wheat lends a richness and malted rye lends a dryness that complement the chocolate malts in this California-style porter.

ProceduresPerform mini-mash with 4 gallons of water and grainsSteep at 67~70℃ for 45 minutesAdd extractBring to a boilAdd bittering hops and continue to boilAdd finishing hops and Irish Moss as indicatedRemove from heatCool to 22℃Transfer to primary fermenterFill to desired level with cold waterOxygenate and pitch yeast

Primary Fermentation : 10 days at 18℃

Secondary Fermentation : 4 days at 2℃

Fermentation Notes :

Original Gravity : 1.056

Final Gravity : 1.015

Alcohol by Weight : 4.3%

Alcohol by Volume : 5.4%

IBU : 30

Color : 30~35 SRM

Ol' Rye Ale

Briess Rye Malt and Briess Carapils® Malt impart a unique full bodied character to this strong ale. Coupled with a significant amount of alcohol this ale is a satisfying sipping beer on cold winter nights.

ProceduresSteep grains in water at 67~70℃ for 30 minutesRemove grainsBring to a boilAdd liquid extract and hopsBring to a boilAdd Servomyces as indicated Remove from heatCool to 21℃Oxygenate and pitch yeast

Don't worry about carry-on allowances, airport security and fuel surcharges. One taste of this rich, robust English Porter will safely transport you across the pond to the comfort of an English Pub. Rich, subtle chocolate and complex caramel type flavors are balanced by higher hopping rates and a dryer overall finish.

ProceduresPerform mini-mash with 4 gallons of water and grainsSteep at 67~70℃ for 30 minutesAdd extractBring to a boilAdd bittering hops and continue to boilAdd finishing hops and Irish Moss as indicatedRemove from heatCool to 22℃Transfer to primary fermenterFill to desired level with cold waterOxygenate and pitch yeast

ProceduresBring 4 gallons of water to a boilAdd extractStir vigorously to dissolveBring to a boilAdd bittering hops and bring to a rolling boilAdd finishing hops and indicatedRemove from heatCool to 13~16℃Transfer to primary fermenterFill to desired level with cold water

Primary Fermentation : 7 days at 18℃

Secondary Fermentation : Optimum temp is 1~4℃ until beer reaches its final gravity

Fermentation Notes :

RyePA

An often overlooked malt, Rye Malt has a unique rye flavor for the production of great rye beer. But don't stop there! Rye Malt can help build flavor and develop complexity in many beer styles, all the way from medium flavored lagers to dark ales. We recommend you start light. Use in 5% increments until desired flavor is achieved.

ProceduresPerform mini-mash with 4 gallons of water and grainsSteep at 67~70℃ for 30 minutesAdd 3 lbs of the extract Bring to a boilAdd bittering hops and bring to a rolling boilAdd finishing hops as indicatedAt end of boil add the remaining extract (Late extract addition helps with color, flavor and hop utilization)Mix well and boil for 15 minutesRemove from heatCool to 22℃Transfer to primary fermenter Fill to desired level with cold waterOxygenate and pitch yeast

Schwartzchild Black IPA

Formulated with Briess' Blackprinz® Malt, this IPA will beguile the mind with its light enveloping blackness while exhibiting the enormous hoppiness of a well structure IPA.

ProceduresPerform mini-mash with 4 gallons of water and grainsSteep at 67~70℃ for 30 minutesAdd extract and cane sugarBring to a boilAdd bittering hops and continue to boilAdd finishing hops and Servomyces as indicatedRemove from heatCool to 22℃Transfer to primary fermenterFill to desired level with cold waterOxygenate and pitch yeastAdd dry hops after secondary fermentation

Primary Fermentation : 14 days at 19℃

Secondary Fermentation : 14 days, dry hop

Fermentation Notes : Bottle condition 1 month

Original Gravity : 1.061

Final Gravity : 1.015

Alcohol by Weight : 4.8%

Alcohol by Volume : 6%

IBU : 64

Color : 45 SRM

Setting Sun - American IPA

Crisp, smooth and a breeze to brew. This European-descended, revolution-inspired, ale is intended to remind all that the sun does not set on the British Empire. Brewed with Charlie Papazian's versatile yeast strain Cry Havoc, Briess Caracrystal® Wheat Malt enhances its smooth malty character.

ProceduresPerform mini-mash with 4 gallons of water and grainsSteep at 67~70℃ for 30 minutesAdd extractBring to a boilAdd bittering hops and continue to boilAdd remaining hops as indicatedRemove from heatCool to 22℃Transfer to primary fermenterFill to desired level with cold waterOxygenate and pitch yeast

Primary Fermentation : 10 days at 21℃

Secondary Fermentation : 14 days at 2℃

Fermentation Notes : Bottle condition

Original Gravity : 1.059

Final Gravity : 1.015

Alcohol by Weight : 4.6%

Alcohol by Volume : 5.8%

IBU : 62

Color : 10 SRM

Smoked Porter

Rich and complex with a subtle smoke character, this strong porter will age well for years. A great pair for cheese, game and other rich foods.

ProceduresPerform mini-mash with 4 gallons of water and grainsSteep at 67~70℃ for 30 minutesAdd extract Bring to a boilAdd bittering hops and continue to boilAdd Irish Moss and finishing hops as indicatedRemove from heat Cool to 22℃Transfer to primary fermenterFill to desired level with cold waterOxygenate and pitch yeast

ProceduresBring 4 gallons of water to a boilAdd extractStir vigorously to dissolveBring to a boilAdd bittering hops and bring to a rolling boilAdd finishing hops as indicatedRemove from heat Cool to 13~16℃Transfer to primary fermenter Fill to desired level with cold waterOxygenate and pitch yeast

Triple Caramel Dubble

This bottle conditioned Belgian ale achieves toffee/raisin/prune notes by using the complete spectrum of high end caramel malts. Malt characteristics are balanced by fruity esters and the slightly acidic character of this limited edition yeast.

ProceduresPerform mini-mash with 4 gallons of water and grainsSteep at 67~70℃ for 30 minutesAdd extractBring to a boilAdd bittering hops and continue to boilHeat sugar in a saucepan stir constantly until liquid and slightly brownedAdd caramelized sugar and Irish Moss as indicatedRemove from heatCool to 22℃Transfer to primary fermenterFill to desired level with cold waterOxygenate and pitch yeast

ProceduresPerform mini-mash with 4 gallons of water and grainsSteep at 67~70℃ for 30 minutesAdd extract, molasses and dextroseBring to a boilAdd bittering hops and continue to boilAdd remaining hops as indicatedRemove from heatCool to 22℃Transfer to primary fermenterFill to desired level with cold waterOxygenate and pitch yeast